Yield and Quality of Cheddar Cheese from High Somatic Cell Milk Supplemented with Retentate to Varying Concentrations or Directly Ultrafiltered
نویسندگان
چکیده
منابع مشابه
Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate
Milk protein is often standardised prior to cheese-making using low concentration factor ultrafiltration retentate (LCUFR) but the effect of LCUFR addition on the microstructure of full fat gel, curd and Cheddar cheese is not known. In this work, Cheddar cheeses were made from cheese-milk with or without LCUFR addition using a protein concentration of 3.7%-5.8% w/w. The fat lost to sweet whey w...
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Milk samples with low (<500,000/ml), medium (500,000-1,000,000/ml) and high (1,000,000-2,000,000/ml) Somatic Cell Counts (SCC) were obtained from a flock of 120 Sarda breed ewes. Milk was analysed for chemical composition and rheological properties (Formagraph), and used for a laboratory scale cheesemaking. The milk of the three groups showed differences (P<0.01) in pH, lactose, whey protein an...
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این مطالعه در سال 1386-87 در آزمایشگاه و مزرعه پژوهشی دانشگاه صنعتی اصفهان به منظور تعیین مناسب ترین تیمار بذری و ارزیابی اثر پرایمینگ بر روی سه رقم گلرنگ تحت سه رژیم آبیاری انجام گرفت. برخی از مطالعات اثرات سودمند پرایمینگ بذر را بر روی گیاهان مختلف بررسی کرده اند اما در حال حاضر اطلاعات کمی در مورد خصوصیات مربوط به جوانه زنی، مراحل نموی، عملکرد و خصوصیات کمی و کیفی بذور تیمار شده ژنوتیپ های م...
Effect of somatic cell count in goat milk on yield, sensory quality, and fatty acid profile of semisoft cheese.
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متن کاملMilk Composition and Cheese Yield
When the Wisconsin dairy sheep industry got started in the mid 1990s, cheesemakers had to get accustomed to a whole new source of milk. All were familiar with cow milk and some were familiar with goat milk. However, sheep milk was much more concentrated with about twice as much fat and 40% more protein that cow or goat milk. They also found that sheep milk responded differently in the cheese ma...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1988
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(88)79816-1